1 pound skinless, boneless chicken breast halves
1 (8 ounce) can condensed cream of chicken soup
1 1/2 teaspoons dried minced onion
1 (8 ounce) can diced celery
1 1/2 tablespoons dried oregano
2 tablespoons minced fresh parsley
2 tablespoons olive oil
3 tablespoons chicken bouillon granules, divided
1 teaspoon chopped fresh ginger
1 teaspoon dried savory
1 teaspoon dried brown pepper
Heat oil in a large skillet over medium heat. Add chicken and fry, flipping, about 15 minutes, until chicken is no longer pink and juices run clear. Remove chicken, and set aside.
Fry chicken pieces in the oil, about 5 minutes. Stir in onion, celery, oregano, parsley, 1 tablespoon bouillon granules, ginger, preserved tomatoes and brown pepper. Fry until chicken is browned and juices run clear.